Recipe from Real Simple magazine
4 tbsp extra virgin olive oil
1-1 1/2 lemon(s), juiced
4 cloves garlic, minced
1 tsp salt
pepper, to taste
1 lb green beans, trimmed
8 small red potatoes, quartered
1 1/2 lb chicken (I used thighs)
Right out of the oven; look how crispy the potatoes are!
Preheat oven to 450°; coat a baking dish with non-stick spray.
In a large bowl, combine the olive oil, lemon juice, salt and pepper. Whisk together.
Add the green beans and toss; remove with a slotted spoon and place on bottom of baking dish.
Add potatoes to the mixture, toss to coat, use spoon to arrange on top of green beans.
Finally, add chicken to the remaining mixture and coat thoroughly.
Place chicken on top of potatoes (skin side up, if using bone-in, with skin).
Pour any remaining mixture over chicken.
Roast for 40 minutes then check chicken; should be 165°.
Remove to a plate and roast additional 15 minutes, if needed, until potatoes are fork-tender.
You can see all the layers of deliciousness in this picture.
This is soooooooo gooooood! An easy, one-dish meal that takes 10 minutes to prep is always a winner in my book, and one that is this delicious is a keeper.
The original recipe calls for a layer of lemon slices at the bottom of the dish, and the first time I made it I did that but Jason and I agreed that it was too lemony. When I made it the second time, I left the layer out and added the juice of another half lemon; I don’t know why, but that made a difference. The flavors blended together better. Feel free to add as much garlic as you like; I put in 4 large cloves and thought it was perfect. The garlic will roast along with everything else and it mellows in flavor as it does. This is a savory, bright, garlic-y, hearty dish that is good all year round. We had to exercise serious restraint to not eat the entire pan.
Because I used skinless, boneless chicken thighs (this time), I covered the dish with aluminum foil while it roasted. After 40 minutes, I turned the chicken, removed the foil and let it roast for 15 more minutes to be sure the potatoes on the bottom were fully cooked. Next time, I will leave the foil on the entire time, because the top of the chicken dried out a little once the foil was removed. (If I had made this with bone-in chicken that still had the skin on I would not put on the foil. That way the skin will have a chance to get nice and crispy.) I also pared down how much oil I used; the original recipe calls for 6 tablespoons, but that is way too much, especially if the chicken skin renders even more fat into the dish. I think I used three and a half to four tablespoons this time, and that was a perfect amount to make sure everything got a nice coating of sauce.
Though it takes a while in the oven, this really is an easy dish that can be prepared the night before and thrown in as soon as you get home. If green beans aren’t in season, I think this could be made with carrots, parsnips or acorn squash, just adjust the cooking time accordingly. Enjoy!